The relatively low price and small size of capelin do not detract from its benefits. This product is rich in chromium, phosphorus, iodine, polyunsaturated fatty acids, protein. Including it in the diet of those who care about their health is a rational decision. Fried fish is not as healthy as baked and stewed. Among the demanded by supporters of healthy nutrition of dishes not the last place is taken by capelin, stewed with onions. It is easy to cook, a lot of time is not needed, and the result pleases with a pleasant taste and appetizing view of the finished dish.
Cooking Features
Capelin stew with onions is one of the dishes that can be prepared by a person who has not even looked into the kitchen before. Culinary experiment will be successful if the hostess will know just a few important points.
- Care should be taken when choosing a product in a store. The capelin in the package must be of medium size, all the fish must be intact. In the package should not be snow, water. Their presence indicates a violation of the rules of storage of goods, because of what the fish has repeatedly thawed and frozen again. On the terms of packing and shelf life of capelin, indicated on the package, it also does not hurt to look at the purchase.
- Defrost fish without drastic temperature changes. If you let it thaw in the refrigerator or at room temperature, it will maintain its integrity, it will remain juicy.
- To give the dish a pleasant aroma, fish can be pickled before cooking, sprinkled with lemon juice, sprinkled with herbs.
- Do not feel sorry for onions - with it the stewed capelin turns out tastier and more fragrant.
- Most often the whole capelin with onions is extinguished; however, no one forbids you to cut it before it by removing the insides, heads and dark films from the inside of the abdomens. The dish of peeled capelin turns out to be even more delicious, it is much more pleasant to eat.
A capelin stewed with onions does not have to be consumed hot. Gourmets say that in its warm or even chilled form, it is tasty in its own way.
Simple recipe for capelin, stewed with onions
Composition:
- capelin - 0, 5 kg;
- onions - 150 g;
- water (optional) - 20-40 ml;
- bay leaf - 1 pc .;
- vegetable oil - 20 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the fish, pat dry with a towel.
- Salt and pepper, leave for 10-20 minutes.
- Peel the onions and cut them into large rings or halves of the rings.
- Pour oil into a heated pan, spread it with a brush over the surface of the pan.
- Put the capelin in the pan with the belly up so that the fish are tight to each other.
- Sprinkle the fish with onions.
- If you are afraid that it will burn, pour in some water - no more than two tablespoons.
- Place a bay leaf on top.
- Cover the pan with a lid and simmer the capelin with the onions for 15 minutes over low heat. If the water during this time did not have time to evaporate, cook a few more minutes without a lid.
- Cover, turn off the fire. Leave to infuse for half an hour.
The recipe for capelin stewed with onions is so simple that the dish can be made in haste even in the absence of any culinary skills.
Capelin stewed with onions in sour cream
Composition:
- capelin - 0, 75 kg;
- sour cream - 150 ml;
- cream or milk - 50 ml;
- onions - 0, 25 kg;
- garlic - 1 clove;
- bay leaf - 3 pcs .;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Divide the capelin, salt and pepper.
- Cut onions of medium thickness into rings or half rings.
- Finely chop the garlic with a knife.
- Dilute sour cream with cream or milk. Season to taste.
- Heat vegetable oil in a pan. You need to take it as little as possible, since the ingredients in the composition of the dish are already fat.
- Put the onion in the butter and fry it until golden.
- Add garlic. As soon as you start to pick up the smell of garlic coming from the pan, pour onion with garlic and sour cream, reduce the fire.
- When the sauce begins to boil, put capelin on it. Cover the pan with a frying pan and cook for 15 minutes.
Capelin stewed with onions in sour cream, turns out to be tender and appetizing. She is so good that it can be offered to guests.
Capelin stewed with onions in tomato
Composition:
- capelin - 1 kg;
- onions - 0, 3 kg;
- tomato paste - 60 ml;
- water - 0, 25 l;
- sugar - 5 g;
- vegetable oil - 20 ml;
- apple cider vinegar (6%) - 5 ml;
- salt, spices for fish, leaves of laurel - to taste.
Method of preparation:
- Wash off a cape, remove heads, clean out entrails. Rinse again, let it drain.
- Cut onion into thin half rings.
- Heat oil in a pan.
- Put the tomato paste in it, pre-mixing it with vinegar, sugar, salt and spices.
- After a few minutes, start injecting water in small portions, each time waiting for the sauce in the pan to boil.
- Put half of the fish in the pan, add half of the onion to it. Put the remaining capelin, cover it with onion rings. Pour all the tomato sauce.
- Simmer the fish on low heat for 20-30 minutes after the sauce begins to boil.
It is recommended that capelin prepared with the above recipe be served with a side dish of potato or rice.
Capelin stew with onions is an inexpensive and easy to prepare dish. Its low calorie and significant nutritional value make it popular among supporters of a healthy diet.
